Name: Beef & bacon meatloaf with tomato sauce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp vegetable oil plus extra for greasing; 1 onion chopped; 200g smoked bacon lardons; 1 tsp smoked paprika; 50g fresh breadcrumbs; 500g beef mince; 1 egg; 2 garlic cloves crushed; 500g pack passata; 2 tbsp onion marmalade; small pack basil leaves only

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Beef & bacon meatloaf with tomato sauce

Beef & bacon meatloaf with tomato sauce

Miriam Nice

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Serves 4 - 6

Easy

Prep: 5 mins

Cook: 40 mins - 45 mins

A star rating of 4.8 out of 5.15 ratingsRate

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Mix up your midweek dinner options and shape beef mince and smoked bacon lardons into a hearty loaf, topped with tangy onion marmalade

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil

plus extra for greasing
1 onion

chopped
200g smoked bacon lardons
1 tsp smoked paprika
50g fresh breadcrumbs
500g beef mince
1 egg
2 garlic cloves

crushed
500g pack passata
2 tbsp onion marmalade
small pack basil

leaves only

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Nutrition: per serving (6)

kcal382
fat23g
saturates9g
carbs15g
sugars8g
fibre2g
protein26g
salt1.3g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and fry the onion and lardons until the onion is soft and the lardons are cooked through and golden at the edges. Remove from the heat and add the smoked paprika, breadcrumbs, mince, egg and half of the crushed garlic. Season and stir really well. Grease a 450g loaf tin with a little oil, then fill with the meat mixture. Spread 1 tbsp of the onion marmalade evenly over the top and place on a tray in the oven for 35-40 mins.
step 2

Meanwhile, pour the passata into a saucepan over a low heat, add the remaining garlic, the rest of the onion marmalade and half of the basil. Season, stir and heat gently until ready to serve.
step 3

Once the meatloaf is cooked through, take it out of the oven and let it sit for a few mins before turning out onto a plate to slice. Serve with the tomato sauce and the rest of the basil leaves scattered over.

Recipe from Good Food magazine, September 2015

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A star rating of 4.8 out of 5.15 ratings

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